Cauliflower's thick and sturdy texture make them the perfect candidate for steaks. To make a steak with this vegetable, a large cauliflower head simply needs to be halved, and then laid down flat on a pan with some seasoning to roast. These cauliflower steaks also have a crunchy gluten-free "breading" made from hemp seeds and crushed pistachios.
Hemp and Pistachio-Crusted Cauliflower Steaks [Vegan, Gluten-Free]
- 2 teaspoons olive oil
- 1/2 teaspoon coconut oil
- 1/2 cup hemp seeds
- 1/4 cup pistachios
- Zest from 1 lemon
- 1 medium-large head of cauliflower
- Sea salt and pepper, to taste
- Preheat oven to 400°F and prep a baking sheet with parchment paper.
- Chop cauliflower head into steaks by first removing outer leaves, and slicing the cauliflower head in half. Depending on the size and shape of the cauliflower, you should be able to get 3-4 steaks out of it. Make sure the slices are thick enough so that most of the florets on the steak stay intact. You can leave some of the stalk.
- In a food processor, grind pistachios into small chunks, about the same size as the hemp seeds, and mix in a bowl with hemp seeds and 2 teaspoons olive oil. The mixture should be slightly soft but not too oily. Set aside.
- Season cauliflower with salt and pepper to taste. Heat your skillet/grill pan over medium-high with a bit of coconut oil. Once the pan is hot, add your cauliflower steaks, as many as will fit comfortably. You want to sear them, approximately 3-4 minutes on each side. Add each seared piece to your parchment-lined baking sheet as they are ready.
- Once you're all done searing each piece, grab your hemp-pistachio crust and start pressing it on top of one side of the cauliflower steak. The oil you added to the mixture will help this stick to the cauliflower and help it to not burn while it's in the oven.
- Now add the lemon zest over top and pop the baking sheet into the oven. Roast for 15 minutes at 400°F and then reduce heat to 300°F for approximately 5-7 minutes. The edges of the cauliflower should be browned slightly and you should be able to easily stick the middle with a fork. If you want it softer, you can keep it in a little longer, but keep an eye on it so the crust doesn't burn.